Another recipes for butter/cream. Because of the cocoa addition, the almond butter, which has liquid consistency - thickened, and its chocolate flavor caused that the butter became too bitter. To solve both "problems" I added maple syrup. Almond-chocolate butter is ideal to spread over
fruits (apple, pear, banana)
or rice, spelt, and corn cakes.
Ingredients for 800 g jar:
800 g almonds, unpeeled
4 tbsp cocoa, organic
4 tbsp cocoa, organic
3 - 4 tbsp maple syrup, organic
3 - 4 tsp cinnamon
3 - 4 tsp cinnamon
Directions:
Preheat oven to 150°C/300°F. Spread almonds over the baking form, sprinkle with cinnamon and put in the oven for about 20 minutes.After this time, hot almonds, put into a blender with letter "S" shape blade. Blend for 3 - 5 minutes, stopping form time to time and scrubbing down the almonds form the mixing bowl. At the end of blending, add the cocoa. Pour into jars (I used two) and store in a cool, dark place. Don't refrigerate.
Recipe was created in my head and comes from my heart
